Mini Praline Custard Pie Recipe

I made these today. I realized (too late) we are supposed to bring a dessert to a holiday party. So, I looked through the house to see what ingredients I have to make something.

This recipe is mash-up of two recipes I found.I don’t have a full size cupcake tin so anything like cupcakes was out. I do have a Pampered Chef “mini-cupcake” pan, so I started with that. I hit the Pampered chef website and found what dessert kind of things are possible.

I had small wonton wrappers and figured I could use this to use for the “crust” on the Pampered Chef website.

Next…what to put in them. I’m not much of a fruit dessert person, and didn’t have any fruit. I did have a can of sweetened condensed milk, what could I do with that? Custard! I went to the Eagle Brand website (although I had a generic can of condensed milk) and found this custard pie recipe.

Mini-pie crust

48 small wonton wrappers

3 tablespoons melted butter

Sugar for sprinkling (I would have used red or green to add a festive touch, but thought that both would brown)

1 Pampered Chef mini-cupcake pan

Custard

1 (14 oz.) can sweetened condensed milk

1 1/2 cups whole milk

3 large eggs

2 teaspoons vanilla extract

1 teaspoon lemon juice

1 (9-inch) unbaked Crisco® pie crust

Praline Sauce

1/3 cup firmly packed brown sugar

1/4 cup light corn syrup

3 tablespoons butter

1 tablespoon whole milk

1/3 cup chopped pecans

1/2 teaspoon vanilla extract

HEAT oven to 325°F.

Using a basting brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan

WHISK sweetened condensed milk, milk, eggs, vanilla and lemon juice in a medium bowl until well blended. Pour into prepared wontons in pan.

BAKE 15-20 minutes or until custard is set in center. Cool completely on wire rack. Cover and refrigerate until serving time.